31 May 2017

Spicy summer tacos

So the time has
come, I'm off to Copenhagen today. Goodbye my friends in Britain, I
will miss you very much and wish you all the best! I will write to
you from Copenhagen as soon as I can. Take care!

Just before I go,
I want to share this lovely summer taco recipe with you, my last
dish cooked in Britain. These are quite light and quick to make. You
can make them either vegan or serve with cheese and chilli mayo, both
versions are perfectly good.

Spicy tacos

Ingredients

3 romano peppers

300 g cherry
tomatoes

Oilve oil

2 onions

1 fresh garlic
bulb

1 small chilli

1 small can
sweetcorn

1 cup dried broad
bean bits

2 tsp smoked
chilli paste

1 tsp sea salt

Grated Emmental
cheese (optional)

Chilli mayo
(optional)

Lime wedges

8 taco shells

Method

Cut the peppers
into pieces, brush them with olive oil and roast. Also roast the
tomatoes for a slightly shorter time.

Chop the onions,
chilli and garlic and cook them in olive oil until soft. Add the
sweetcorn and the cooked broad bean bits (these can be substituted by
soya products or pulses) and finally the seasoning.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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